Pasta di San Giuse
St. Joseph's sauce:
Heat 2 T. olive oil in large pot. Saute 5 cloves of chopped garlic + a pinch of red pepper flakes. Add 2 cups chopped fresh fennel. Add 2 cups crushed tomatoes and 2 T. paste, 1 T. chopped fresh basil. Cover and let simmer 30 minutes until fennel is very tender. Then add 4 cans of drained, skinless, and boneless sardines. Simmer just a few more minutes.
Topping:
Heat 1 tablespoon of olive oil. Add 1 cup fine breadcrumbs (homemade or fresh from a bakery, not
pre-packaged such as Colonna's). Cook over low heat until golden brown. Cook pasta, top with sauce, then sprinkle with breadcrumbs.
*****************************
*******************
Saint Joseph's Day Fritters Recipe
1 cup water
4 Tbsp butter
1/8 tsp salt
1 cup flour
4 eggs
3 Tbsp sugar
1 Tbsp lemon peel
2 Tbsp rum
1 tsp vanilla extract
powdered sugar for topping
Mix water, butter and salt in a pot and bring to a boil. Sift in flour then mix in eggs. Now mix in sugar, lemon peel, rum and vanilla extract. Cool the batter.
Get oil going in a deep fryer to 400F. Drop the batter in and fry about 10 minutes. Lay on paper towels and dry, then sprinkle with powdered sugar.
************************************************** *******
Onion Calzone
filling:
1/4 Cup olive oil
2 lbs. onions sliced very thin
3 Tblsp. milk
1 tsp. sugar
16 anchovy fillets, cleaned and chopped
Cup pitted black olives, chopped
1/4 Cup Italian parsley
3 small tomatoes chopped
dash of garlic salt, salt and pepper
Heat a saute pan over a medium heat, then add the olive oil and heat it. Add the onions and saute for approx. 15 minutes until the onions are carmalized.. Add the milk and cook for 5 more minutes. Add the anchovies, parsley, tomatoes and black olives. Mix well, continue stirring, cook until the sauce is thick and all the liquid has been evaporated. .
Pastry:
2 C. flour
2-3 eggs (as needed)
1/2 C. soft butter
pinch of salt
Combine flour and salt in a mixing bowl. Cut in butter, add eggs as needed and blend making dough. Divide the dough in half and roll out to the size to fill a pie pan. Lightly sprinkle corn meal at the bottom of the pan before lining with dough. Fill with mixture. Roll out the remaining dough to fit on the top like a pie. Apply a little water with you fingertips around the dough that will be pinched to close the crusts to seal. Slash the top crust to allow the steam to escape and glaze with an egg wash (2 Tblsp water and 1 egg beaten). Cook in a 350° for 1 hour or until golden brown.
Calzone can be made ahead of time and frozen and thawed and warmed to serve.
************************************************** *
St. Joseph's Spaghetti
1 bunch of broccoli
1 bunch fresh fennel leaves
3 medium artichokes
1 lb. Italian bread, dried and grated
1/4 C butter
1/4 C olive oil. 1/4 lb. cooked rice
1 large clove of garlic minced
1 lb. spaghetti
Romano cheese (grated)
add garlic salt to taste
Boil the broccoli and cleaned artichokes with the fennel leaves in salted water, drain well. Clean the leaves from the artichoke down to the heart and cut into slices Fry broccoli and sliced artichoke hearts in olive oil and butter. Mince the clove of garlic into the bread crumbs and fry in olive oil until lightly browned, stir constantly. Set aside.
Boil spaghetti then drain, save 1 cup of the water. Mix the cooked rice and spaghetti, spread onto a platter, cover with broccoli and artichoke slices, sprinkle with the bread crumbs and Romano cheese. If the mixture is too dry pour a little of the spaghetti water mixed with olive oil on top.
************************************************** ******
St. Joseph's Day Bread
5 Cups flour
1 pkgs. dry yeast
1 Cups luke warm water
1 tsp. salt
1/8 Cup anise seeds
1/8 Cup salad oil
1 egg yolk
1 tsp. water
corn meal
In small bowl, mix the yeast into luke warm (not hot) water and mix until the yeast is dissolved let stand until foam forms at top. Put all of the flour in a large bowl and make a well in the middle of the flour, pour in the yeast mixture add salt. Mix together with your hands until a dough is formed. Knead the dough for 10 minutes or until smooth and has an elastic consistency. Pour the oil over the dough and continue to knead until the dough is no longer sticky. Cover the bowl containing the dough with a clean damp towel and let rise in a warm place until it doubles in bulk. Divide the dough in half and shape the pieces into round or loaves or shape each to resemble St. Joseph's beard. Sprinkle some cornmeal on an ungreased baking pan and place the loaves. Mix beaten egg yolk and 1 Tblsp. of water and brush the top of the loaf. Bake at 425s for10 minutes. Turn the heat down to 375s and continue to bake about 30 minutes or until the bread is golden brown.
*******************************************
St. Joseph's Cream Puffs
Puffs:
1 Cup water
1/2 Cup butter
1 Cup flour
4 eggs
Bring the butter and water to a boil in a medium saucepan. Add all of the flour all at once and beat with a wire wisk until very smooth until the mixture pulls away from the side of the pan. Remove the pan from the heat and cool. When the mixture is cooled, beat in the eggs one at a time. The mixture will be smooth and velvety. Cover and let rest for an hour.
Preheat the oven at 400s
Drop the mixture by teaspoon on to a greased baking sheet. Bake for 30 minutes, until golden, puffy and dry. Let cool completely, do not cover. Cut off the tops with a sharp knife. Fill with ricotta mixture (below), sprinkle with confectioners sugar.
Filling:
1 1/2 lb.s ricotta cheese
2 Tblsp. milk
1/2 teasp. bitter chocolate (shaved)
2 Tblsp. sugar (or to taste)
1 teasp. vanilla
************************************************** *****
|